Ingredients
- 1 pound eggplant
- 2 tablespoons extra virgin olive oil divided
- 1 pinch sea salt
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon tahini
- 1 handful fresh parsley chopped
- 1/4 teaspoon ground cumin
- 1 pinch freshly ground black pepper
- 1 pinch smoked paprika for garnish
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper. Halve eggplants lengthwise, and brush the cut sides with 1 tablespoon olive oil.
- Place eggplants on pan cut sides down. Roast eggplants in oven until their flesh is tender and skins are collapsing, about 30 minutes.
- Set eggplant aside to cool for a few minutes. Prepare a medium bowl with a mesh strainer set over it. Scoop out flesh with a large spoon and place in strainer, discarding the skin.
- Season eggplant with salt to help draw moisture out of it. Let it rest for a few minutes to release as much moisture as possible.
- Drain any juice from bowl, then add eggplant. Add garlic and lemon juice, and mash with a fork until eggplant has broken down and combined with other ingredients.
- Add tahini and stir well until fully combined. Slowly drizzle in 1 tablespoon olive oil while stirring, until the mixture is pale and creamy.
- Stir in parsley and cumin, then season to taste with black pepper and extra salt. Transfer baba ghanoush to a serving bowl. Garnish with a sprinkle of smoked paprika and a drizzle of olive oil. Serve with warm pita or vegetables of your choice.
